How do you make a nice low fat yogurt?

You want to make your own yogurt?? It is not easy to make yogurt… it is a skill that needs to be cultivated (my mother has been making home made yogurt for decades, and even she messes up sometimes) it’s probably cheaper and a lot easier to buy it, but here’s the recipe…

• 8 cups milk, cow or goat (I suppose you can use low fat milk)
• 1/3 cup powdered milk (this is optional but will make a thicker yogurt)
• 1/4 cup pure maple syrup, optional for sweetened yogurt
• 1/2 cup starter yogurt Before you begin wash 2 quart-sized canning jars. If you want to use 4 pint-sized jars instead that would be fine too. Have the metal rings and lids ready to cover the jars when you are done.

Pour your milk into a large cooking pot. Heat the milk up to 185 degrees. Allow the milk to cool down to 110 degrees. The cooling can take a long time. If you want to speed the process up fill your sink with cold water and place the pot of hot milk in the water and stir and stir. The temperature drops fairly quickly this way, so make sure to have your thermometer handy to keep checking.

After you reach 110 degrees add the remaining ingredients and stir until everything is dissolved very well. Pour this mixture into your ready and waiting jars. Put the lids on and put them into what ever place you are planning to incubate and culture them. Leave them there for 10 to 12 hours. Try not to disturb the jars to much. When the yogurt is firm it is time to remove them and put them in the refrigerator to get nice and cold. Usually 12 to 24 hours. If you make and incubate the yogurt during the day it can refrigerate overnight and be ready for breakfast the next day.

If you would like flavored yogurt, just add fresh cut up fruit or a little bit of flavored jam when you are serving your yogurt. http://www.allfreecrafts.com/giftinajar/homemade-yogurt.shtml